COCONUT TRUFFLES RECIPES

Name: Coconut Truffles
Prep time: 10 min
Total time: 1 h 40 min
Yield: 32
Ingredients: 3 cups semisweet chocolate chips (18 oz); 1 can (14 oz) sweetened condensed milk (not evaporated); 2 teaspoons coconut extract; 1 cup sweetened shredded coconut

COCONUT TRUFFLES RECIPE - BETTYCROCKER.COM

Coconut Truffles Recipe - BettyCrocker.com image

All you need are chocolate chips, condensed milk, coconut extract and shredded coconut to make these tasty, no-bake holiday treats.

Provided by Deborah Harroun

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Yield 32

Number Of Ingredients 4

Ingredients

3 cups semisweet chocolate chips (18 oz)
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons coconut extract
1 cup sweetened shredded coconut

Steps:

In 2-quart saucepan, heat chocolate chips and condensed milk over low heat just until condensed milk starts to bubble at edges, about 7 minutes. Remove from heat, and stir until mixture is smooth. Stir in coconut extract. Pour into bowl. Cover and refrigerate about 1 hour or until set.
Place coconut in small bowl. Shape 1 tablespoon chilled truffle mixture into a ball. Immediately roll in coconut to coat, then transfer to a plate or cookie sheet. Continue with remaining mixture, washing hands if chocolate starts to stick to hands.
If desired, place in paper candy cups. Cover and refrigerate; serve at room temperature.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE COCONUT TRUFFLES | BBC GOOD FOOD

Chocolate Coconut Truffles | BBC Good Food image

Easy, storecupboard item chocolate truffles

Provided by kirkiechick

Total Time 20 minutes

Yield Makes Truffles

Ingredients

Steps:

Melt the butter gently in a pan, and when completely melted, remove from heat.
Stir in the condensed milk until completely mixed, and stir in chocolate and coconut, again until completely mixed.
Stir in the crushed biscuits, about a quarter at a time. This makes it easier. Also, keep an eye on the mixture. If it is too stiff, don't add all of the biscuits, if it's too loose, add a couple more. You should be able to roll it into balls.
Roll into balls, makes around 24 bitesize balls but you can make them any size you like. Roll in the extra coconut and leave to set.

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COCONUT TRUFFLES RECIPE: HOW TO MAKE IT - TASTE OF HOME

These chocolate-covered coconut truffles can be flavored with a variety of extracts with delicious results. Making candy is a favorite pastime of mine. —Janelle Johnson, Muncy, Pennsylvania
From tasteofhome.com
Reviews 3
Total Time 60 minutes
Category Desserts
Cuisine Europe, German
Calories per serving

In a Dutch oven, heat butter over medium heat until golden brown, about 7 minutes. Remove from the heat; stir in confectioners' sugar, cream and coconut. Divide mixture among four bowls; stir a different flavor extract into each bowl. Cover and refrigerate for 45 minutes or until easy to handle., Shape chilled mixtures into 1-in. balls; place on four separate waxed paper-lined baking sheets. Chill for 1-2 hours or until firm., Dip the almond-flavored balls in milk chocolate coating; sprinkle with ground almonds. Place on waxed paper to harden., Dip remaining balls in milk chocolate coating; place on waxed paper to harden. Drizzle white coating over rum truffles, red coating over cherry truffles and green coating over mint truffles.

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COCONUT TRUFFLES RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a Dutch oven, heat butter over medium heat until golden brown, about 7 minutes. Remove from the heat; stir in confectioners' sugar, cream and coconut. Divide mixture among four bowls; stir a different flavor extract into each bowl. Cover and refrigerate for 45 minutes or until easy to handle., Shape chilled mixtures into 1-in. balls; place on four separate waxed paper-lined baking sheets. Chill for 1-2 hours or until firm., Dip the almond-flavored balls in milk chocolate coating; sprinkle with ground almonds. Place on waxed paper to harden., Dip remaining balls in milk chocolate coating; place on waxed paper to harden. Drizzle white coating over rum truffles, red coating over cherry truffles and green coating over mint truffles.

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I ripped this out of a magazine I was finished with while traveling abroad... they looked so tempting.I'm not a big fan of white chocolate or coconut flavour but made them for a party and thought hubby would love them... well, shock ! they were the surprise hit of the party & I really like these too :) They made it into my family handwritten recipe book. It's easy to make and can be made in advance, both major points for making it onto my menu's. Recipe calls for Coconut essence and I can't get it here in The Netherlands ... it probably makes the taste a little less intense. You choose .. if you are a true fan of coconut throw it in, if you don't have it or like the taste as much, I wouldn't worry at all about not adding it. Enjoy ! Note: butter measurement 150g = 5 1/4 oz and chocolate measurement 375g = 13 1/4 oz.
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Total Time 2 hours 25 minutes
Calories 139.6 per serving

The mixtures with the Baileys/Tia Maria were softer and a little more sticky than the original, so *slightly* more messy rolling them, but your guests will love you for the 10 minutes extra work.

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Meet the Cook: "Ooh" and "Mmmm" are common comments when folks taste these delectable bites. Toasted coconut in the coating makes the truffles especially tempting. I always include them in my Christmas packages and gift containers, and my husband thinks they are just fabulous. He is a full-time agronomist, plus we grain farm with my father. Our children are 6, 4 and 2. -Beth Nagel, West Lafayette, Indiana
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Total Time 30 minutes
Category Desserts
Calories 220 calories per serving

In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, milk, vanilla and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1-1/2 hours. , Shape into 1-in. balls and place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container.

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From prevention.com
Total Time 1 hours 20 minutes
Category dessert
Calories 125 calories per serving

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Total Time 4 hours 15 minutes
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Calories 122.7 calories per serving

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